Asparagus-And-Mushroom Tostadas With Goat Cheese Recipe

Name: Asparagus-And-Mushroom Tostadas With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fresh asparagus spears; 2 tablespoons chopped onion; 2 tablespoons olive oil; 1 garlic clove, finely chopped; 2 cups sliced shiitake or crimini mushrooms; 2 tablespoons white wine; 1 teaspoon chopped fresh basil; 1 teaspoon chopped fresh marjoram; 1 teaspoon chopped fresh thyme; 16 round tortilla chips; 4 ounces goat cheese, crumbled*

Servings: persons

4 fresh asparagus spears
2 tablespoons chopped onion
2 tablespoons olive oil
1 garlic clove, finely chopped
2 cups sliced shiitake or crimini mushrooms
2 tablespoons white wine
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh thyme
16 round tortilla chips
4 ounces goat cheese, crumbled*

1
Snap off tough ends of asparagus spears. Cook asparagus in boiling water 3 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain, and cut into 1/2-inch pieces.
2
Saute onion in hot oil over medium heat in a large skillet 30 seconds or until tender. Add garlic and mushrooms, and saute for 1 to 2 minutes or until mushrooms are tender. Add wine, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in basil, marjoram, thyme, and asparagus.
3
Place tortilla chips in a single layer on a baking sheet. Spoon 1 teaspoon mushroom mixture onto each tortilla chip; top evenly with cheese.
4
Bake at 375u00b0 for 5 minutes or until cheese melts.
5
*Monterey Jack cheese, cut into 16 pieces, may be substituted.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 fresh asparagus spears, 2 tablespoons chopped onion, 2 tablespoons olive oil, 1 garlic clove, finely chopped, and more.

Yes, Asparagus-And-Mushroom Tostadas With Goat Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus-And-Mushroom Tostadas With Goat Cheese

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